Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, butternut squash pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe. I'm about to shatter your childhood illusions.
Butternut Squash Pie is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Butternut Squash Pie is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook butternut squash pie using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Pie:
- Prepare 150 g Flour
- Get 75 g Butter
- Prepare 2 tbsp Water
- Make ready 400 g Butternut Squash (without skin)
- Prepare 1/2 cup Sugar (100ml)
- Get 2 Beaten Eggs
- Take 1/2 cup Double cream (100ml)
- Make ready 1/2 cup Milk (100ml)
- Prepare 1 tsp Cinnamon powder
My Mom made a really good Pumpkin Pie, or so I thought. It wasn't until she was in her eighties that she told me her secret. This butternut squash pie is oil-free and sugar-free using only wholesome ingredients. Butternut squash is a great alternative to bananas when baking as it's so incredibly sweet and creamy.
Steps to make Butternut Squash Pie:
- Preheat the oven to 180°C/350°F. Put the flour and butter into a bowl. Mix (do not knead) them with your fingers. When you get a crumbly texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.
- Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
- Cut the butternut squash into about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 5 min until the squash becomes soft.
- Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
- Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
- Roll out the pastry to about 2 mm thickness and place it in the pan. Pour the mixture on the pasty. Bake in the oven for about 45 minutes.
It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Add all remaining ingredients and blend until smooth. This truly American butternut squash pie recipe has been in Photo Editor Maya Kaimal's family since the early part of the century. That's why this Butternut Squash Pie with Nut Crust is rustic looking — and to me that means it's a Most of the prep time for my Butternut Squash Pie is refrigeration and baking time. The pumpkin pie you grew up with isn't made of pumpkin.
So that is going to wrap this up for this exceptional food butternut squash pie recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
